From Clam Chowder to Sourdough: 12 Iconic Foods San Francisco Made Famous
From Clam Chowder to Sourdough: 12 Iconic Foods San Francisco Made Famous - Crab Cakes: A Taste of the Bay
Crab cakes are a quintessential taste of San Francisco, showcasing the incredible fresh seafood the Bay has to offer. These delectable patties are made from Dungeness crab meat, bell peppers, bread crumbs, eggs, and an array of seasonings. The crab meat gives each cake a sweet, delicate flavor while the bell peppers and seasoning add zest. And the crispy outer coating provides the perfect crunch.
Crab cakes originated in San Francisco in the late 1800s after the Dungeness crab population boomed in the Bay Area. Fishermen would collect masses of crab and restaurants needed creative ways to use it all. Crab cakes quickly became a hot item on local menus. Unlike crab imperial or whole crab entrées, the cakes provided a faster and more affordable way for diners to enjoy Dungeness crab.
Today, crab cakes remain a staple at seafood restaurants across the city. Local chefs put their own spin on the classic recipe, experimenting with creative ingredients and global flavors. But the freshness of the crab and the crisp pan-fried coating stay consistent.
No trip to San Francisco is complete without sampling some jumbo lump crab cakes. Head to one of the wharfs like Fisherman's Wharf or Pier 39 to dive into the classic. Alioto's on the Wharf has served their famous crab cakes since 1925 with a addicting lemon garlic aioli. Or stop into Fog Harbor Fish House to enjoy crab cakes Benedict at brunch, smothered in silky hollandaise.
For a modern twist, Restaurant Gary Danko elevates the crab cake with Meyer lemon cream and salmon roe. Their version features layers of textures and flavors in each perfect bite. Across the Bay Bridge, Chef Mourad Lahlou puts a Moroccan spin on his crab cakes at Aziza, with preserved lemon and harissa lending exotic aromas.
From Clam Chowder to Sourdough: 12 Iconic Foods San Francisco Made Famous - Where to Find the City's Best Sourdough Bread
With its crunchy crust and chewy, tangy interior, sourdough is synonymous with San Francisco. The iconic bread has been a staple in the city since Gold Rush times thanks to the natural yeasts in the air that give SF sourdough its distinctive flavor. From classic bakeries to Michelin-starred restaurants, sourdough can be found all over the city.
Boudin Bakery is a go-to for authentic SF sourdough. Located at Fisherman’s Wharf since 1849, it’s California’s oldest continuously operating business. Their signature bread features a crisp, mahogany-colored crust and fluffy interior with signature sour tang. Grab a loaf fresh from the oven or enjoy a slice tucked into their famous clam chowder bowl. For a real SF experience, watch the bakers at work through viewing windows in the demonstration bakery.
Tartine Manufactory in the Mission also whips up phenomenal loaves. Lines often wind out the door for their country loaf baked with a dark crust and mild sourness. Tartine uses organic wheat milled fresh daily for added depth of flavor. Beyond bread, they serve morning buns, cookies, and eclectic lunch fare like porchetta sandwiches. The airy, industrial space is ideal for noshing while people watching.
The famed Acme Bread Company supplies loaves to top restaurants like The French Laundry. Stop into their Ferry Building location for prime people watching while sampling their goods. The rustic olive loaf delivers woodsy, fruity notes from olives and rosemary baked into the chewy crumb. For convenience, Acme Bread can be found at select grocery stores around the city.
For a creative spin on sourdough, Lazy Bear serves it in dessert form. Their ever-changing tasting menu features house-made sourdough ice cream. It captures sourdough’s signature tang in cooling ice cream form for an inventive spin. Michelin-star State Bird Provisions takes an equally novel approach, serving sourdough pancakes with browned butter and housemade jam.
Sourdough is so beloved in the city that an annual festival occurs each September. At the SF Sourdough Festival in Golden Gate Park, attendees can sample breads from across the Bay Area, take baking classes, and participate in a sourdough bread competition. It’s a testament to how sourdough weaves into the fabric of San Francisco.
From Clam Chowder to Sourdough: 12 Iconic Foods San Francisco Made Famous - Dungeness Crab: Crack and Feast on This Local Delicacy
Dungeness crab is a quintessential taste of the Bay Area, thanks to the crustacean's prevalence in San Francisco fisheries. Locals and tourists alike crack into these tender, sweet crabs harvested fresh from the Pacific. Unlike bland crab varieties found elsewhere, Dungeness crab imparts a subtle sweetness with every bite of its snowy white meat.
The species thrives in the chilly waters of the Pacific, particularly in the San Francisco Bay. Fisherman's Wharf serves as home to the largest Dungeness crab fleet in the region. Local fisheries carefully regulate the harvest each season to maintain sustainability of the treasured crab. During peak season between November and June, fresh Dungeness crab arrives daily to fill menus across the city.
When cooked and cracked open, Dungeness crab reveals succulent white meat tucked within the shell. The meat pulls clean from the shell and delivers a delicate sweetness and tender texture. Many connoisseurs claim Dungeness tastes the sweetest when eaten dockside soon after being pulled from the sea. The cold Pacific waters give the crab's meat a pristine taste. Dungeness crab also pairs perfectly with melted butter, just enough to accent the natural flavors.
To fully experience Dungeness crab, embark on a seafood feast at one of Fisherman's Wharf's iconic restaurants. Alioto's serves their specialty crab cioppino teeming with hunks of succulent Dungeness floating in the savory tomato-seafood broth. Or opt for crab Louis, a decadent salad smothered in fresh crab meat, hard boiled eggs, avocado and tomatoes. For straight forward perfection, order a whole steamed crab simply dressed in butter at Scoma's. Cracking into the piping hot crab with small mallets reveals steaming piles of sweet meat.
Away from the Wharf, EPIC Steak and Waterbar pairs Dungeness crab with creative accents like truffle butter, crab tacos or crab fat caramelle. At Swan Oyster Depot, a casual counter joint, the crab louie presents the quintessential San Francisco experience. Seated elbow-to-elbow at the vintage marble counter, you'll crack into tender crab piled high over iceburg lettuce, doused in an array of condiments.
For those averse to getting their hands dirty, crab cakes present an approachable option to savor Dungeness crab. The Bay Area classic originated as a way for restaurants and home cooks to creatively utilize the masses of crab harvested from San Francisco fisheries. Jumbo lump crab meat combines with eggs, breadcrumbs and seasoning, then pan fries to a crisp outer crust concealing a sweet, delicate interior.